Winter is back with Mother Nature forcing her will upon the citizens of the Mother City, Cape Town so The Klutz in the Kitchen has been tasked with finding an appropriate recipe for today. Here is the result of his endeavours; I hope you approve of this yummolicious dish, Fetty’s Jambalaya, which is a mixture of African and Spanish influences with heavily seasoned rice for that extra “homely” taste. It takes some time to cook in a slow cooker, but the end result is well worth it. It’s very a moreish dinner, so don’t invite to many friends to share in the meal or double up the recipe to be sure that all get a second helping. Have fun in the kitchen. Bon Appetite.

Fetty’s Jambalaya

Fetty’s Jambalaya

Preparation time: 20 min

Cooking time: 5h

Serves: 6

Ingredients

2 Tbs olive oil

1 medium onion, finely chopped

1 green pepper, deseeded and chopped

1 stalk celery, chopped

1 tsp garlic paste

3 bay leaves

300g Chicken breasts, cut into cubes

200g Smoked pork sausages, sliced (about 2cm thick)

2½ tsps dried oregano

1 tsp paprika

1 tsp garlic powder

½ tsp salt

½ tsp dried thyme

¼ tsp onion powder

¼ tsp cayenne pepper

¼ tsp freshly ground black pepper

¼ tsp hot chilli flakes (optional)

1 tsp Worcestershire sauce

1 tsp Tabasco sauce

1 can chopped tomatoes

1 cup long grain rice, rinsed to remove starch

2½ cups chicken stock

15 Fresh prawns, deveined, peeled and cooked

Method

In a pan heat the oil and fry the onions, green pepper and celery.

When the onions are translucent (about 3 to 5 minutes) add the garlic paste and bay leaf, cook until fragrant (about 1 minute).

Add the chicken and smoked sausage to the pan and fry on a medium heat until well browned.